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Old 09-03-2014, 02:21 PM   #11
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Originally Posted by CWS4322 View Post
I was quoting the copyrighted title of what it was called on the show. But, it did catch your eye so you checked it out. I only thought to share it because DC has a gluten-free forum and thought it might be of interest (also DC vegetarians). And those challenged by making pizza dough. Just a mind stretcher. Scenario: Want pizza, snowed in, don't have yeast/time to make pizza dough--have to feed the woodstove and shovel the driveway, I'm hungry, and I have everything else, including potatoes--maybe this will fill the spot.
Enjoy your potatoes.
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Old 09-03-2014, 02:27 PM   #12
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Enjoy your potatoes.
Given that I rarely eat bread...and we'll be harvesting the potatoes soon, I might just have to give this a whirl.
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Old 09-03-2014, 02:35 PM   #13
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Can you pick up the pieces to eat it like pizza?

I would think one could make a crust using mashed potatoes and cheese and/or egg.
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Old 09-03-2014, 02:40 PM   #14
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Can't you make the crust with potato flour? I think that is gluten free.
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Old 09-03-2014, 02:48 PM   #15
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Can you pick up the pieces to eat it like pizza?

I would think one could make a crust using mashed potatoes and cheese and/or egg.
She sliced it on the show and served it as "pizza." She didn't actually pick it up and eat it. Probably need to use a knife and fork.
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Old 09-03-2014, 02:50 PM   #16
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Can't you make the crust with potato flour? I think that is gluten free.
Most likely can, but don't you have to add things when making a gluten-free dough to make it rise, stick together, etc.? I am not gluten-intolerant and have (fortunately) not had many guests who are--when I have, I have gone with vegetarian, no bread or use rice cakes / wrappers.
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Old 09-03-2014, 02:52 PM   #17
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It would be great if I could figure out how to get this directly on a hot pizza stone.
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Old 09-03-2014, 03:01 PM   #18
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Most likely can, but don't you have to add things when making a gluten-free dough to make it rise, stick together, etc.? I am not gluten-intolerant and have (fortunately) not had many guests who are--when I have, I have gone with vegetarian, no bread or use rice cakes / wrappers.
I'm not sure if adding yeast to a gluten free flour would make it rise. On one of my business trips to Antibes, I had a "pizza" that had a really thin crust that was done in a wood burning, outdoor oven. Almost cracker like. I doubt it was a yeast dough. I was thinking more along the lines of a tortilla like crust, which would have to be pre-baked.
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Old 09-03-2014, 03:01 PM   #19
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It would be great if I could figure out how to get this directly on a hot pizza stone.
Can you put oiled/greased parchment paper on a stone? She oiled a pizza pan before she put the potatoes on the pan and then put it in the oven.

Had I known posting the link would generate so many comments/questions, I would have paid more attention to the show and less attention to my emails!

But, if you email the show, I bet they will get back to you. I emailed asking that they provide nutritional information on the web site, and they eventually did. There is a contact link on the web site, give it a try and let us know! The host is a skilled professional chef, so she should be able to figure it out for you!
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Old 09-03-2014, 04:54 PM   #20
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Can you put oiled/greased parchment paper on a stone? She oiled a pizza pan before she put the potatoes on the pan and then put it in the oven.

Had I known posting the link would generate so many comments/questions, I would have paid more attention to the show and less attention to my emails!

But, if you email the show, I bet they will get back to you. I emailed asking that they provide nutritional information on the web site, and they eventually did. There is a contact link on the web site, give it a try and let us know! The host is a skilled professional chef, so she should be able to figure it out for you!
You can put unoiled parchment paper on a baking stone. No-knead bread recipes sometimes call for that.

Btw, I said "she" can call it pizza if she wants - did not say you said it. Also, the recipe headnote calls it a knife-and-fork pizza.
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